For the Bread Crumbs:

step-by-step directions

step-by-step directions

Preheat oven to 400 degrees F . (Bread can be toasted in oven during the preheat.)

For the Pastries: In a large bowl, combine the flour, cornmeal, curry powder, and pinch of salt. Cut in butter until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Roll the dough into a log, sectioning it off into about one half (for easier handling). Roll each section flat (approximately 1/8 inch thick) & use a cookie cutter to cut out desired circles. Repeat until all dough is used. Set aside all cut circles in an airtight container to prevent drying out.

Stir in chicken broth, cayenne, red pepper flakes and bread crumbs. Simmer until liquid is fully absorbed. The filling will look a bit like "stuffing". Remove from heat, and allow to cool.

Spoon equal amounts of filling into each pastry circle. Lightly moisten inside edges of pastries with a few dabs of water, fold edges over and press together, making a half circle. Use a fork to press edges, and brush the top of each pastry with beaten egg.

Place pastries on a baking pan lined in parchment paper. Bake in oven for 15 minutes, then add another coating of the beaten egg to pastries. Bake for another 15 minutes, or until golden brown.

For the Bread Crumbs: Combine the ingredients in a food processor and pulse until it reaches your desired texture.

Helpful Tips:1. Brush a little water on the edges of the pastry to keep it from opening.2. For a healthy addition, she adds shredded wheat cereal to the shredded chicken!